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PDX VEG

@pdxveg.bsky.social

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Empowering you to be vegan 🌱 For the 🐥, your 💚, our 🌎 Vegan Mentor Program 📚 Veg Challenges 🤗 www.pdxveg.org

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PDX VEG @pdxveg.bsky.social · Oct 1

We are delighted to report that participants in our most recent Veg Challenge, which took place in July, made significant progress in reducing their consumption of animal products! The full report is here: www.pdxveg.org/2025_report.

On the left is a 9 x 9 grid showing photos of two chickens, a turkey, a duck, a pig, a heart-shaped arrangement of fruit, a cow, a sheep, a school of fish, and two rabbits. On the right is a plot showing the before and after animal product consumption of 33 people who took the July Veg Challenge. Consumption per week decreased from 4.50 to 1.0 servings (median) and 9.62 to 4.41 (average). This decrease was significant based on the sign test, which yielded a one-tail p value of 0.0022. In this plot, each respondent was assigned one or two letters, and the before results are shown as red circles and the after results as green squares. We sorted the data by the lowest to highest consumption before the Veg Challenge. 20 of the participants decreased their animal product consumption (the green squares are below the red circles) and 6 increased their consumption.

PDX VEG @pdxveg.bsky.social · 2h

All-vegetarian offthegriddle.com in #PDX has a great range of #vegan options for delicious comfort food that tastes great without requiring the presence of any animals on your plate and that will satisfy omnivores, vegans, and everyone in between.
📸: Bacon Cheeseburger, Pumpkin Waffle

This figure has 4 parts. The top left is the Bacon Cheeseburger, which consisted of an innovative, tasty, and nourishing patty made in-house with wild rice, brown rice, mushrooms, and leeks, smoky house-made tempeh bacon, vegan cheese, lettuce, tomato, pickles, and umami sauce on a sesame seed bun. Served with fries or slaw. The top right is the outside of the NE Alberta location of Off the Griddle. The bottom left is the inside of the NE Alberta location of Off the Griddle. The bottom right is Pumpkin Waffle, which consisted of pumpkin spice purée, vegan sweet cream, chopped hazelnuts, and powdered sugar on a blue corn waffle that was soft and chewy inside with deep pockets and lightly crisp edges.

PDX VEG @pdxveg.bsky.social · 1d

100% #vegan norahpdx.com in #PDX which serves up fantastic pan-Asian cuisine is participating in @veganizerpdx.bsky.social’s marvelous #WorldVeganMonth celebration with a this crave-worthy Spring Roll Poutine special. A portion of the sales will benefit www.apano.org.

This Spring Roll Poutine Special consisted of a veggie spring roll with luscious, creamy Vtopian vegan cheese curds, gravy, crispy garbanzos, sweet and tangy pickled cabbage, green onion, lime aioli, and chili oil. With a crave-worthy mix of bold flavors and contrasting textures, it was fantastic.

PDX VEG @pdxveg.bsky.social · 2d

Happy Día de los Muertos, World #Vegan Day, and first day of World Vegan Month! We have been celebrating with some fabulous Edición Limitada Pan de Muerto from La Casa De Mamá, hand-made and with beautiful decorations inspired by the vibrant patterns and colors of Mexican artesanías.

These are four beautifully decorated Pan de Muerto from La Casa De Mamá.

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PDX VEG @pdxveg.bsky.social · 3d

Happy Halloween! We are glad that there are delicious #vegan chocolates such as those from 100% vegan Missionary Chocolates in #PDX that not only spare the 🐄 but also are recommended by @foodispower.bsky.social because their 🍫 isn’t made from cocoa that was produced using child labor and/or slavery.

These are the delicious chocolate truffles from Missionary Chocolates that we enjoyed: Smoked Cherrywood Salted Caramel, Sweet Raspberry, Blood Orange, Peppermint Perfection (in green foil), Dark Chocolate Delight, Chai, Elderberry (Heart), Simply Expresso, Earl Grey, and Local Lavender.

PDX VEG @pdxveg.bsky.social · 4d

villagekitchenpdx.com is a #vegan-friendly food cart in #PDX that serves Burmese fusion cuisine. The food is made from recipes that owner Awng Htoi brought with him from the Northern Myanmar home that he left as a refugee. The flavors are vibrant, multidimensional, and uniquely delicious.

On the left is the Paratha with Pumpkin Masala (vegan version with tofu). A fusion of Bangladesh and Burmese cuisine, this pumpkin purée curry with coconut milk and cream, potatoes, and tofu was hearty and richly flavorful. Served with a flaky buttery paratha. On the right is the Village Salad, which consisted of vibrantly flavorful hot and sour marinated green tea leaves in a cabbage salad with onions, garlic, tomato, ginger, crispy fried nuts and chickpeas. This is usually served with rice, but their parathas are so amazing that we chose to get one with this too.

PDX VEG @pdxveg.bsky.social · 5d

desipdx.com in #PDX serves Indian fusion cuisine that blends Indian spices and flavors with cooking styles from the West and other regions, bringing a modern take to classic Indian recipes. Everything is #gluten-free and the #vegan options are great.
📸: Vegan Thali Platter, Aloo Chaat, Papadams

This figure has 4 parts. The top left is the Vegan Thali Platter, which consists of Seasonal Dhal (rotating selection of house curry spiced bean and lentil stews with seasonal farm vegetables) and Tandoori Tempeh Curry (umami-rich Squirrel and Crow chickpea and quinoa tempeh in a rich smoky coconut milk-based Tandoori sauce). Served with Bengali 5-spice basmati rice, turmeric-mustard vinaigrette slaw, seasonal pickles, and spicy green chutney. The top right is the vegan version of the Aloo Chaat (without yogurt). It consists of crispy fried potatoes tossed in chaat masala and house garam masala mustard and drizzled with green chutney and tamarind date chutney. The bottom left is the Papadams, crispy lentil flour crackers served with a trio of flavorful chutneys: herby and spicy cilantro serrano, sweet and savory tamarind date, and tart and aromatic cranberry black cardamom. The bottom right image is the DesiPDX food truck.

PDX VEG @pdxveg.bsky.social · 6d

For delicious, nourishing, and 100% #vegan and #gluten-free food in #PDX, tinymoresopdx.com is always a great choice. The vibrant flavors will satisfy your taste buds, and your body will feel great too.
📸: Broccoli Mac, Fernhill Salad, Peanut Butter Rice Crispie

This figure has 4 images. The top left is the Broccoli Mac, which consisted of quinoa and rice pasta in a rich and creamy butternut cheese sauce with steamed broccoli plus sweet, savory, and meaty BBQ soy curls, topped with cheesy breadcrumbs. The top right is the Fernhill Salad, which consisted of mixed greens, smoky, thick-cut pig-free Thrilling Foods Bakon™, lightly cooked firm broccoli, tomatoes, crisp, sweet, and tangy pickled jicama, and dried cranberries, plus umami-rich maple tamari tempeh and lively Mama Lil’s peppers. Served with lemon maple vinaigrette. The bottom left is a Peanut Butter Rice Crispie, which was a rice crispie treat with peanut butter, drizzled with chocolate. The bottom right shows the outside of Tiny Moreso.

PDX VEG @pdxveg.bsky.social · 7d

We always enjoy returning to 100% #vegan and #gluten-free Happy Day Juice for their delicious and nourishing food. Right now, they have some delicious fall specials.
📸: Pumpkin Pecan Waffle, Caramel Apple Smoothie Bowl

This figure has 4 parts. The top 2 are the Pumpkin Pie Waffle, before and after adding maple syrup. It consisted of a gluten-free waffle that was both fluffy and chewy, with crisp edges and deep pockets with pumpkin and warming spices baked right in, topped with maple roasted pecans, house granola, cashew cream, and a sprinkle of cinnamon. Served with a generous side of real maple syrup. The bottom left is the Caramel Apple Smoothie Bowl, which consisted of a thick smoothie base made with a lovely blend of pineapple, organic banana, organic strawberries, organic dates, and freshly juiced organic apple juice topped with spiced fresh, organic apple, maple pecans, house-made granola, and a drizzle of house-made coconut caramel sauce. The bottom right shows the outside of the SE location of Happy Day Juice.

PDX VEG @pdxveg.bsky.social · 8d

Meals from Flourish Plant-Based Kitchen in #PDX, which serves up crave-worthy 100% #vegan and #gluten-free comfort food, are always a joy. Filled with intensely satisfying flavors from delicious whole food ingredients, the dishes will revitalize your taste buds, your body, and our 🌎.

This figure has 4 parts. The top left is the Beetloaf Sando which consisted of hearty, flavorful, meaty beetloaf that was juicy and tender inside a crispy crust, luscious horseradish aioli, roasted tomato, caramelized onion, and arugula on buttery toast. The top right is the Unagi Norrito, a brilliant plant-based sushi burrito that was made with nori seaweed, sticky quinoa, eel-free mushroom “unagi”, fried sweet potato, cucumbers, greens, and lively sriracha aioli. The bottom right is Pumpkin Churros. Rolled in sugar and pumpkin spice, crunchy outside, tender inside from pumpkin purée in the dough, these were decadently delicious. The bottom right shows the Flourish Plant-Based Kitchen food truck in the background at St. Johns Beer Porch with pumpkins in the foreground.

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PDX VEG @pdxveg.bsky.social · 9d

Sorbu Paninoteca is a food truck in #PDX that serves up a blend of Italian family recipes and traditional Tuscan dishes with some delicious #vegan options. The seasonal menu changes frequently.
📸: 5&5, a Tuscan coast classic, Insalata, Zuppa, and Giardiniera

This figure has 4 parts. The top left is the 5&5, a Tuscan coast classic that consisted of torta di ceci, a popular Tuscan street food snack made with chickpea flour and black pepper that was soft with crisp edges, and tender, intensely flavorful grilled eggplant marinated in olive oil, parsley, and garlic on freshly baked house focaccia that was soft and pillowy in the middle, crisp and golden around the edges. The top right is the vegan version of the Insalata, which consisted of organic arugula, sunflower seeds, roasted carrot, raisins, and creamy preserved creamy lemon tahini dressing. Served with a side of sourdough focaccia with olive oil and sea salt. The bottom left is the Zuppa, which was made with curried carrots and za’atar. The bottom right is the Giardiniera, house pickled veggies.

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PDX VEG @pdxveg.bsky.social · 10d

The #vegan options at theturningpeel.com in #PDX are amazing. The uniquely delicious thin crust of their sourdough Neapolitan pizzas is wonderfully chewy, with a bubbly, airy rim, and a pleasant amount of char.
📸: Vegan Chorizo y Jalapeño Pizza, Apple Green Salad

This figure has 4 parts. The top left is the Chorizo y Jalapeño Pizza (vegan version of weekly special), which consisted of lively, meaty vegan chorizo, jalapeño, luscious creamy house-made tofu and cashew-based ricotta, and spinach on a tomato base on a uniquely delicious thin crust that was wonderfully chewy, with a bubbly, airy rim, and a pleasant amount of char. The top left is a view of the quaint and cozy dining area inside The Turning Peel. The bottom left is a view of the patio seating of The Turning Peel. The bottom right is the Apple Green Salad (Vegan Version), which consisted of mesclun lettuce mix, apple slices, radishes, pumpkin seeds, apple cider vinaigrette and vegan parmesan.

PDX VEG @pdxveg.bsky.social · 11d

We highly recommend the crave-worthy Duba Wat (Spicy Pumpkin 🎃 Stew) at Bete-Lukas. It combines sweet and spicy in an amazing way that distinguishes it from any other 🎃 dish we have ever experienced or imagined. It is available Fri – Sun through the first week of November.

This is the Veggie Combo with Duba Wat. The individual dishes served on top of injera are (clockwise starting at the bottom): Duba Wat, Kik Alicha Wot, Fosolia, Misser Wot, Tikel Gomen, Gomen, and House Salad (center)

PDX VEG @pdxveg.bsky.social · 12d

Tahrir Square, a food cart in #PDX, serves up Egyptian cuisine with delicious #vegan options. Owner and Founder Amr Zalabany, who emigrated from Alexandria, Egypt invites us to “eat like an Egyptian”. The portions are generous, and the prices are remarkably low.
📸: Moussaka, Falafel Supreme Wrap

This figure has 4 parts. The top left is the Moussaka (vegan version), which consists of tender melt-in-your-mouth slow-cooked eggplant with garbanzo beans, tomato sauce, and onions sautéed in extra virgin olive oil. Served over basmati rice with a veganized Greek salad made with lettuce, tomato, pickled red onion, cucumber, and lively, creamy, herby house dressing (leaving off the feta cheese), and warm pita. The top right is the Tahrir Square food cart. The bottom left is the Falafel Supreme Wrap, which consists of hearty, herby falafel house-made with garbanzo beans, cilantro, parsley, fresh herbs, and onions, fried eggplant, fries, hummus, parsley, shredded lettuce, tomato, cucumber, red onion, pickles, and house tahini sauce wrapped in toasted pita bread.

PDX VEG @pdxveg.bsky.social · 13d

We are inspired by the talent, drive, determination, and sense of adventure that Carina Comer brings to 100% #vegan carinasbakery.com. The innovative and delicious creations, including amazing seasonal specials, that she produces by veganizing classic family recipes from Sweden, are delightful.

PDX VEG @pdxveg.bsky.social · 14d

It is always a pleasure to return to Jamaica House in #PDX, which has some amazing #vegan options. Chef Simba Puma is not only a great cook but also a Rastafarian and talented musician who grew up in Saint Ann Parish, birthplace of Bob Marley, and is also known as the Jamaican Ray Charles.

This figure has 4 parts. The top left is Jerk Tofu, which consisted of tofu sautéed in jerk sauce with green and yellow bell peppers, and onions, Served with sweet and tender plantains, rice and red peas, and tender but crisp cabbage steamed in coconut milk. The top right shows the outside of Jamaica House. The bottom left is a view of the inside of Jamaica House. There is a portrait of Bob Marley over the fireplace. The bottom right is Simba’s Veggie Stew, which consisted of chickpeas, green peppers, and onions sautéed in jerk sauce. Served with sweet and tender plantains, rice and red peas, and tender but crisp cabbage steamed in coconut milk.

PDX VEG @pdxveg.bsky.social · 15d

After a great No Kings Day, we were delighted by the deliciousness at queer and POC-organized The Flip Side Halloween #Vegan Market. #PDX is amazing!

This figure has 9 parts, arranged in 3 rows of 3. In the top row, the first image is a savory snail from Hail Snail. The second and third images are Menudo and an Asada Street Taco from Our Vegan Cocina. In the middle row the first image is Kefta and Batata, and Loaded Za’atar Bread from The Vegan Syrian, and Orange Soda and Cola from Palestine Drinks. The second image is an inflatable Halloween decoration on the lawn at the vegan market. The third image is PNW Marionberry Cheesecake from Deb Kay/Rainbow Seasons and Halloween Chocolates from Break Free Candy. In the bottom row, the first image is Baklava from Boombox Bakery PDX. The second image is Nougatty Caramel Nut Bar Gelato from Gatto Gelato. The third image is a Chocolate Crispy Rice Treat Bar from Artisanal Whips.

PDX VEG @pdxveg.bsky.social · 16d

100% #vegan DC Vegetarian in #PDX serves up delicious comfort food. They demonstrate that you don’t have to sacrifice great taste while being kinder to yourself, the other animals, and our 🌎.
📸: #4 Steak Muffin, Tomato Bisque Soup, Caesar Salad

This figure has 4 images. The top left is the #4 Steak Muffin, which consisted of organic seasoned tofu, a generous amount of meaty, thin-cut cow-free seitan steak, melty cow milk-free cheese, tomato, spinach, and lively roasted red pepper aioli on an English muffin. The top right is the Tomato Bisque Soup. Delicious, thick, chunky, comforting, and unconventional, it included puréed split peas, potatoes, and soy curls, for extra protein. The bottom left is the Caesar Salad, which consisted of organic romaine, capers, almond parmesan, and herby, rustic croutons in a creamy, tangy garlicky Caesar dressing. The bottom right shows the counter where orders are placed. There is a progress pride flag, a ceramic pumpkin, and some drawings made by children.

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PDX VEG @pdxveg.bsky.social · 17d

Meals from 100% #vegan secretpizzasociety.com in #PDX are always a joy. You don’t have to be vegan to enjoy their crave-worthy food, but once you’ve had some, you’ll see that being vegan is not about deprivation. Such a win for you, the other animals, and our 🌎!

This figure has 4 parts. The top two show The Jaffe Pizza. It consisted of luscious, creamy, rich almond ricotta, bright and lively pickled sweet peppers, red onions, and po’Fredo (a blend of potato, fresh basil, coconut cream, and other spices) on red sauce, and topped with fresh basil. The crust, as always, had a satisfyingly chewy crumb and crispy edges, with a light sprinkle of salt. On the left is the whole pizza and on the right is a slice. The bottom left is the BBQ Cobb Salad, which consisted of mixed greens, BBQ soy curls, roasted peppers and onions, tomatoes, smoky pig-free tempeh bacon, and creamy, tangy ranch dressing. The bottom right is a Chocolate Chip Cookie. Soft and buttery with a crisp edge, this generously sized house-made cookie was dreamy.

PDX VEG @pdxveg.bsky.social · 18d

We enjoyed our lunch from 100% #vegan Vtopian, now located in an impressive new restaurant and retail space in #PDX that becomes ADELLEDA in the evening for dinner.
📸: St. Angeles and The Northern

This figure has four parts. The top left is the St. Angeles, which was made with plant-based muenster, fennel marmalade, roasted red pepper, honeynut squash, and olive oil tapenade. The top right is the outside of Vtopian. The bottom left is a view of the inside of Vtopian. The bottom right is The Northern, which was made with arugula, balsamic vinaigrette, luscious, creamy, savory, and sweet plant-based caramelized onion cheese that combines a cultured cashew base and house soy yogurt, cucumber, and vibrant pumpkin seed pesto.

PDX VEG @pdxveg.bsky.social · 19d

We are grateful for the delicious and satisfying #vegan options at dotscafeportland.com, an atmospheric dive bar in the Clinton Street neighborhood in #PDX that has been in business since 1992.
📸: Vegan French Dip and Ocean Man

This figure has 4 parts. The top left is the Vegan French Dip, which consisted of tender, meaty soy curls, grilled onions, and house-made horseradish sauce, plus vegan cheese shreds on a hoagie. Served with a cup of savory au jus for dipping. The top right shows the outside of Dots Café. The bottom left shows the inside of Dots Café. The bottom right shows the Ocean Man, which consisted of chickpea “tuna salad”, melty vegan American cheese, tomato, and onion on toasted sourdough.

PDX VEG @pdxveg.bsky.social · 20d

It is always a pleasure to go to 100% #vegan cozogrillpdx.com, a food cart in #PDX that serves delicious and satisfying burgers and more. Their comfort food demonstrates convincingly that you don’t have to sacrifice great taste while being kinder to yourself, the other animals, and our 🌎.

This figure has four parts. The top left is the Sizzlin Burger, which consists of a delicious, savory, seasoned, hearty, and nourishing patty made in-house with black beans, wild rice, and corn, lettuce, tomato, onions, melty plant-based cheddar cheese, sautéed mushrooms, pickled jalapeños, and garlic aioli on a fluffy pretzel bun. The house-made patty is fantastic, but you can also choose a Beyond patty. The top right is the Breaded Mushrooms, which consisted of tender, juicy mushrooms inside a savory crispy coating. Served with garlic aioli. The bottom left is the Corn Chowder, which was thick, creamy, and chunky with a delightful spicy kick. Served with buttery Texas toast. The bottom right is the Cozo Salad, which consists of mixed greens, diced tomato, sliced carrots and daikon, and sunflower seeds. Served with rich, creamy, and piquant plant-based blue cheese dressing. Ranch, Italian, and gold planet dressings are also available.

PDX VEG @pdxveg.bsky.social · 21d

Indigenous Peoples' Day is a great opportunity to recognize and celebrate Native peoples, as well as listen to and amplify contemporary Native voices to advance justice, equity, and social impact. A wonderful way to celebrate is to enjoy some delicious vegan food from local Native-owned businesses.

This figure shows dishes from 3 local Native-owned businesses. The left to right downward diagonal shows vegan hot dogs (Terulingua, P.A.T., and Bae City) from Third Coast Hot Dogs, owned by Sage Hauser, an enrolled Potawatomi tribe member. The Pumpkin Horror-chata Skull Cake, (middle in top row), Grim Reaper sandwich (first in middle row), Stiff as a Board (third in middle row), ad Brown Sugar Cookie (middle in bottom row) are from Memento Mori Café, co-owned by Correna Hernandez, whose grandfather was Mescalero Apache. The Pumpkin Pie Bar (third in top row) and Apple Bottom Paleta (first in bottom row) are from Ice Queen, owned by Rebecca Smith, who is affiliated with the Myskoke Nation.

PDX VEG @pdxveg.bsky.social · 22d

100% #vegan orangeblossomco.com, a modern, farm-focused patisserie in #PDX serves creations made with organic produce and ingredients from local farmers and makers with a menu that changes with the seasons. It’s wonderful we can indulge in such deliciousness without consuming any animal products.

The top left is a Marinated Beet & Hummus Sandwich, which consisted of marinated red and yellow beets, hummus, plant-based feta, frisée, and a French mustard vinaigrette on the most amazing focaccia, which was soft, chewy, airy, and pillowy inside, and crusty on the outside. The top right is Veggie House Focaccia, which was made with organic California olive oil and topped with grapes, fennel, rosemary, and onions sourced directly from local organic farms. The bottom left is the Nutella Maritozzi, which was a fluffy fresh-baked brioche filled with “nutella” that was made in-house by grinding Oregon hazelnuts with Oregon hazelnut oil blended with chocolate, and topped with luscious, light, and fluffy chocolate Chantilly cream. In the center is the Pear Hazelnut Financier, which was a tender tea cake made from house-ground and toasted Oregon hazelnut flour, and Oregon hazelnut oil, and baked local pears. The bottom right is the Poached Pear Tart, which had a poached local pear, pecan praline, white chocolate orange ganache, and rosemary pecan vanilla crumble.

PDX VEG @pdxveg.bsky.social · 22d

We are so fortunate! 😋🌱

PDX VEG @pdxveg.bsky.social · 23d

100% #vegan Van Hanh Restaurant in #PDX offers a wide variety of delicious Vietnamese dishes. The portions are generous, and the prices are very reasonable.
📸: Lemongrass Chicken, Spring Rolls, Bean Cakes

This figure has four parts. The top left is the Lemongrass Chicken, which consisted of crispy, meaty, flavorful, and uniquely delicious plant-based chicken made with tofu, bean curd skin, thin noodles, lemongrass, and BBQ sauce. Served with rice and veggies. The top right is the Spring Rolls. These were filled with tofu, lettuce, daikon, carrots, basil, and mint, and served with a richly flavorful savory, spicy, and lightly sweet peanut sauce. The bottom left is the Bean Cakes, which consisted of subtly sweet, rich, and earthy adzuki bean paste inside a soft and chewy sesame-crusted mochi shell. The bottom right shows the outside of Van Hanh Restaurant.

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